These researchers systematically reviewed sodium content data in the New Zealand processed food supply in order to identify key opportunities for reformulation of processed foods to decrease population sodium intakes. Key opportunities for reformulation were identified by comparing mean sodium content with 2012 targets from the UK Food Standards Agency (FSA) and mean sodium values from Australia and the UK. Major contributors to New Zealand sodium intakes include bread (26%), processed meats (10%), and sauces (6%), with corresponding mean sodium contents of 447 mg/100 g, 1,169 mg/100 g, and 1,046 mg/100 g, respectively. Food categories with the lowest percentage of products meeting corresponding FSA targets were: sausages/ hot dogs and sliced meat (0%); salami/cured meat (2%); liquid meal-based sauces (4%); and multigrain bread (14%). Mean sodium contents of New Zealand products were higher than for similar products in the UK.
